Art Print

Buy at




La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Emeril Lagasse's Lasagna Bolognese



Sur La Table_Brand_468x60 
Sur La Table - Free Shipping on Select Items

“Lasagna: the world's most perfect food.”
~ Garfield

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






La Pasta
La Pasta
Art Print

Svenson, Sonia
Buy at








Emeril 20-40-60:
< Fresh Food Fast

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


La Cucina, Garlic
La Cucina, Garlic
Art Print

DeWitt, Debbie
Buy at


La Belle Cuisine


Emeril Lagasse’s Lasagna Bolognese

Recipe courtesy of Emeril Lagasse and
Good Morning America

 “Emeril Lagasse puts his own zesty twist on a traditional dish.”

Bolognese Sauce Ingredients:
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork,
or 1/4 pound of each
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch of dried cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley 

1. In a large pot, heat the butter over medium-high heat.
2. Add the bacon and ham and sauté until caramelized and light brown,
about 10 minutes.
3. Add the ground meats and cook over high heat until well browned,
stirring constantly, about 20 minutes.
4. Add the onions, carrots, celery and mushrooms and cook until soft,
about 5 minutes.
5. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
6. Add the tomato paste and cook for an additional 2 minutes.
7. Add the wine and cook until almost evaporated.
8. Add the stock and simmer over medium-high heat until sauce is
thickened and flavorful, about 45 minutes to 1 hour.
9. Season the sauce with salt and pepper to taste.
10. Stir in the cream and parsley, and adjust seasoning if necessary.
Set aside until ready to assemble lasagna.

 Béchamel Sauce Ingredients:
4 1/2 cups milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg

1. In a saucepan, melt the butter over low heat and stir in the flour,
stirring constantly until smooth, about 2 minutes.
2. Slowly whisk the milk into the flour, stirring vigorously to blend
together. Set over high heat and quickly bring to a boil for 1
minute, stirring.
3. Allow to cook another 5 minutes, or until floury taste is gone.
Remove from the heat and add salt and nutmeg to taste.

Ingredients for Lasagna:
1 1/2 pounds lasagna noodles
1 cup freshly grated Parmesan cheese
Bolognese sauce
Béchamel sauce

1. Preheat the oven to 350 degrees F.
2. Butter a large rectangular baking dish, then spoon 1/2 cup of meat
sauce onto the bottom of the dish.
3. Cover with one sheet [layer] of pasta.
4. Top the lasagna with a layer of meat sauce (making certain that
pasta is completely covered), a layer of béchamel sauce, then a
light dusting of cheese.
5. Repeat layering lasagna, sauces and cheese in this manner until all
have been used, ending with a topping of béchamel sauce
and cheese.
6. Bake the lasagna covered with aluminum foil for 45 minutes, and
then unwrap and return to the oven for 15 minutes to reach a
golden brown.
7. Allow to sit 10 minutes before serving.

 Recipe courtesy of Emeril Lagasse, © 2000.


Index - Pasta Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: March 27, 2012.